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Kanda Methi nu Saak | Onion & Fenugreek Seeds Curry | What Mum & I Have For Lunch | Cooking with Mum

Updated: Jan 23

I love spending time with my mum! Even to this day, she spoils me and makes me feel special by cooking my favourite food. This curry is a special curry for both of us as my mum used to make it as a quick lunch when it was just the two of us and she was super-busy!


This Kanda nu Shah or Onion Curry is a sweet curry, but you can reduce the amount of sugar to your taste. It's made with simple ingredients we generally always have available. And many people eat this curry with a sprinkle of Sev.


I hope you try this curry and create special memories for you and your family too! ENJOY!



Kanda Methi (Onion Curry) Recipe Cooking Time: 20 Minutes (Approx)

Serves 2-3 People

INGREDIENTS


METHOD


Peel and slice the onions medium-thick.


In a shallow pan, heat up 4 TBSP Oil.


Add 1/2 tsp Fenugreek Seeds and let them fry until they change colour to a slight red, but make sure they don't burn.


Add the sliced onions, breaking them up as you add them so that stirring them is easier.


Add 1/4 tsp Turmeric Powder, 1/2 tsp Red Chili Powder, 1 tsp Coriander-Cumin Powder, 1 tsp Ginger-Garlic-Chili Paste and 3/4 tsp Salt and give the curry a stir.


Cover the pan and let the onions cook for about 5 minutes. Keep stirring now & then.


After about 5 minutes, add 1 TBSP Sugar (or to taste) and stir the Sugar in.


Cover the pan and let this cook for another 5-10 minutes, stirring every now & then.


Once the onions are softened up a bit, the curry is cooked. Turn off the heat and garnish with freshly chopped coriander.


Enjoy with hot roti and great company!




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